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April 4, 2015

MOTHER'S SOUTHERN AMBROSIA SALAD


The menu has been planned and all of the groceries bought to rejoice on this Easter Day, 2015. As I always do, I reflect back on past Easters. So many were spent back in Jackson at Mother and Daddy's. I came across a few old photos when the Divine Miss M was a toddler. Oh, she was THE cutest baby girl ever and I dressed her in the most adorable little smocked dresses. We were in the Air Force in Florida for these Easters, back in the 70's. It's hard to imagine how fast the years have flown by. 


 Miss M's first Easter Day


How totally adorable with her young and handsome Daddy


Three years old.....I remember giving her this little gold cross necklace


St. Petersburg, Florida at our first home we ever bought


Our first child.......our only daughter. We focused all our attention on her and thought she was the most adorable child ever. Now, I must continue to look for Easter photos of the boys. We miss the times in Jackson and Easter egg hunts in the backyard. Those were the best of times. 

Now, I couldn't let Easter come, without sharing my mother's ambrosia salad. Oh my gosh, this was so divine served in grandmother's crystal cutglass bowl. So delicious and so southern.....Wishing you all a very blessed and sweet Easter Day! 




Mother's Southern Ambrosia Salad
1/2 envelope Knox gelatin
1 large Cool Whip
1 (16 1/2 ounce can) fruit cocktail
1 (11 ounce) can mandarin oranges
2 large bananas
1 (8 ounce) cream cheese
1/2 cup shredded coconut
1 cup miniature marshmallows
1/2 cup powdered sugar

Drain fruit cocktail and mandarin oranges, saving syrups. With the reserved syrup, make 1 cup. If needed, add water to equal one cup. Bring this to a boil and dissolve the Knox gelatin in boiling liquid. Remove from heat and allow to cool. In a mixing bowl, whip the cream cheese with the powdered sugar until smooth and creamy. Fold in the Cool Whip. Add the cooled gelatin syrup and whip until fluffy and light. Combine all fruits, coconut and marshmallows into the whipped cream mixture. Place in beautiful crystal bowl and chill until ready to serve. 

4 comments:

  1. Omy....what a beautiful lady you are and your handsome hubby and beautiful little girl. I do love olden photos....I need to get a scanner so I can start putting our old photos on the computer for safe keeping. :)
    Your ambrosia sounds sooo good to me. I've been sick for over 2 weeks and not too much tastes good...but this sounds wonderful. Must try to make some soon...
    xoxo

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  2. This sounds so good and very like a salad my sweet mother used to make. I will have to try it when my family is here to help eat it. I don't fix salads too often just for hubby and I, but I do love them.

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  3. Dear heart...I am well from my 3 week fight with pneumonia and back to ask a question.
    I'm having my Bunco ladies (all 11 of them) in a week for an evening meal and a game...
    I made mini Vanilla Bundt cakes and put them in the freezer...I had PLANNED to cover each one, served in little dishes, with whipped cream and raspberries....then, I decided on a Angel Food cake, sliced in half and filled with strawberries and whipped cream...then, more on the top. I love having 2 desserts....
    OK...what do you think of your Ambrosia spooned over a tiny cake..?? Would it be good..? or do I need to think of maybe Coconut Syrup, tiny bits of pineapple, toasted coconut on top with a little cherry....I usually know exactly what I want to do and this time, I am at a loss. It happens when one changes her mind in mid-stream...xoxo thanks...

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    1. Oh BJ...what a fantastic idea!!! YES, yes, yes....this ambrosia would be absolutely divine served with a tiny angel food cake! You have just won the prize on this one! I so hope you try it and they are going to absolutely swoon......y'all have fun!!!

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